Coco Nut Macadamia Pancakes Recipe

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Servings: 4


Cost per serving $1.46 view details
  • 3 c. all-purpose flour
  • 6 Tbsp. sugar
  • 1 Tbsp. baking pwdr
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 2 c. buttermilk
  • 3 lrg Large eggs beaten
  • 4 Tbsp. melted butter
  • 1 c. Coco-Lopez (condensed coconut liquid available in liquor section of many markets)
  • 1/2 c. toasted shredded coconut
  • 1/2 c. toasted macadamia nuts minced Diced fresh pineapple for accompaniment Maple syrup for accompaniment


  1. Sift the flour, sugar, baking pwdr, baking soda and salt into a large mixing bowl.
  2. In a separate bowl, whisk together buttermilk, Large eggs, melted butter and Coco-Lopez. Add in mix to flour mix. Stir with a spoon to combine; batter will be slightly lumpy. Stir in toasted coconut and macadamia nuts.
  3. Heat a well-greased griddle or possibly skillet over medium heat (375 degrees). Griddle is ready when a few drops of water bubble and skitter rapidly around.
  4. For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till surface is covered with bubbles and appear dry around the edges. Turn and cook other side till golden.
  5. Serve garnished with pineapple, maple syrup, and butter.
  6. This recipe yields 4 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 304g
Recipe makes 4 servings
Calories 674  
Calories from Fat 199 30%
Total Fat 22.86g 29%
Saturated Fat 11.44g 46%
Trans Fat 0.0g  
Cholesterol 192mg 64%
Sodium 2553mg 106%
Potassium 376mg 11%
Total Carbs 98.11g 26%
Dietary Fiber 3.4g 11%
Sugars 25.86g 17%
Protein 19.09g 31%
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